Mediterranean Salad Wrapsflat Belly Diet Recipes

MEDITERRANEAN SALAD-WRAPS(FLAT BELLY DIET RECIPE)

Steps:

• 1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
• 2. Warm wraps or tortillas per package directions.
• 3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
• Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.

FLAT BELLY DIET GRILLED SALMON STEAK

Steps:

• Combine all the ingredients in a bag and marinate in the refrigerator for 30 minutes.
• Grill over medium heat or bake until the fish flakes (See notes above).
• Microwave the leftover marinade for one minute and drizzle over the salmon.

SWEET AND SOUR SHRIMP (FLAT BELLY DIET)

Steps:

• Heat the oil in a nonstick skillet over medium high heat.
• Add the peppers and cook for about 5 minutes, stirring, occassionally.
• Add the jam and vinegar. Cook for 2 minute or until bubbling.
• Add the shrimp and cook for 3 minutes or until bubbling.
• Serve and sprinkle with peanuts.
• NOTE: I changed the cook times slightly to account for the recipe being doubled.

STEWED VEGETABLES (FLAT BELLY DIET)

Steps:

• Heat the oil in a large nonstick skillet over medium heat.
• Add the onion and garlic. Cook, stirring occassionally for 4 minutes until tender. (I add the garlic right at the end of the 4 minutes.
• Add the tomatoes (with juice), thyme, and salt, stirring to break up the tomatoes. (I cut the tomatoes in quarters).
• Bring to a boil over high heat.
• Add the green beans. Reduce the heat to low, cover and simmer stirring occassionally for 10 minutes, or until the beans are tender.
• Add the zucchini and cook, stirring occassionally for 5 minutes or until the zucchini is tender.
• Remove from heat and stir in the basil./.

VIETNAMESE BEEF SALAD (FLAT BELLY DIET RECIPE)

Steps:

• COMBINE soy sauce, lime juice, water, sugar, garlic, and chile paste in medium bowl. Whisk to blend. Pour 3 tablespoons into a resealable plastic bag. Cover and refrigerate the remaining dressing. Add steak to bag, seal, and turn to coat. Chill 30 minutes to marinate.
• HEAT grill or broiler to medium-high heat. Grill steak 8 to 10 minutes, turning once, or until medium-rare. Let rest 5 minutes and slice thinly at an angle, across the grain.
• PLACE greens, basil, and cilantro in large bowl and toss. Evenly divide mixture among 4 plates. Sprinkle on onion, cucumbers, and carrots. Top with sliced steak, drizzle salad with reserved dressing, and sprinkle with peanuts.
• Nutritional Info Per Serving.
• 323 cal, 22 g pro, 30 g carb, 8 g fiber, 14.5 g fat, 3 g sat fat, 21 mg chol, 654 mg sodium.
• Make It a Flat Belly Diet Meal!
• Serve with 1 cup of seedless grapes for an additional 60 calories.